First announced in May, the “farmhouse diner” is being readied for a mid-September opening in the free-standing building that was formerly Crush, according to Gjerde. Shoo-Fly will share its 5,000-square-foot space with Gjerde’s burgeoning canning and preservation operations, which are currently housed at Woodberry Kitchen.

Details of the opening and operations were confirmed by Patrick "Opie" Crooks, who has been hired as the new restaurant's chef de cuisine. Most recently the head chef at Roy's of Baltimore, Crooks has already joined Gjerde's team at Woodberry, where, he said, he has been immersing himself in the intensive sourcing program.

Shoo-Fly, Crooks said, will be no less committed to responsible sourcing than Woodberry Kitchen. But, Crooks said, Shoo-Fly will be an easy fit for families in the Belvedere Square area.

"We're going to have great food," Crooks said. "We're not going to take ourselves too seriously. We're going to do approachable food that anyone's going to be able to enjoy."

The Shoo-Fly menu, a mix of regional comfort foods and diner fare, will include things like sourdough pancakes with maple syrup, jars of local crab salad, open-faced sandwiches like creamed chipped beef, served with toasted butter bread and cured beef gravy, and a Hangtown Fry, the classic dish of fried oysters, eggs, bacon and toast.

Menu items listed under section headings like Snacks, Jars, Griddle, Eggs, Biscuits and Open Faced will be priced between $4 and $15. Large Plates will range from $12 to $20.

The restaurant will seat 75 overall, including counter space on the restaurant's lowest level. The ground floor will house a bar, while the uppermost level will double as a private event space.

Shoo-Fly will be open for dinner daily from 4:00 p.m. to 1:00 a.m. and open for brunch on Saturday and Sunday from 9:00 a.m. to 2:00 p.m. Valet parking will be available.